Sun Dried Tomato Pesto

with Chef Lou Petrozza

Recipe

• Garlic Cloves 4 each ( large)
• Extra Virgin Olive oil 4T
• Sun dried Tomato Juli Cut 1 cup
• Fresh Basil Leaves 1/2 cup packed
• Grated Parm Cheese 1/2 cup
• Fresh Ground Black Pepper TT*
• Toasted Pine Nuts 1/2 cup

* TT=to taste

In a food processor place the olive oil, garlic cloves, sun dried tomatoes and fresh basil leaves. Blend on high to mixture is smooth. Add pine nuts and Parmesan cheese and pulse a few times.Add a few twists of fresh ground black pepper TT and your done!!!!

* A nice alternative to pine nuts are pecans ( I love em!!!) and they're cost effective too.

* Yield = this recipe makes 3 cups of pesto. store in an air tight container for up to 2 weeks in refrigerator, spoon out as desired.